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Double Chocolate Banana Bread

This double chocolate banana bread is moist, super chocolatey, full of banana flavor and packed with chocolate chips.
5 from 13 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Breakfast, Dessert
Servings 1 loaf


  • ½ cup softened, unsalted butter
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup mashed overripe bananas 2-3 bananas
  • ¾ cup buttermilk
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup + 2 tablespoon cocoa powder Dutch process
  • ¾ cup semi-sweet chocolate chips
  • 3-4 tablespoon semi-sweet chocolate chips for sprinkling on top after baking (optional)


  • Preheat oven to 350 degrees. Grease and line a 9 x 5 inch loaf pan with parchment paper.
  • Add 2-3 large bananas to a bowl and mash with an electric mixer. Measure 1 cup of mashed bananas and set aside. 
  • Cream softened, unsalted butter and granulated sugar together in a large bowl with an electric mixer.
  • Then add in eggs and vanilla and combine.
  • Next add in the mashed bananas and mix.
  • Then mix in the buttermilk.
  • In a small bowl whisk together the all purpose flour, cocoa powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in the semisweet chocolate chips.
  • Pour batter into prepared pan. Bake the banana bread for 70 - 75 minutes, or until a toothpick/cake tester comes out clean from the center.
  • Let the banana bread cool in the pan for 20 minutes and then transfer to a cooling rack to completely cool. Sprinkle extra chocolate chips on top after baking for looks if you desire.
  • Then serve!
  • Store left overs in an airtight container for up to 4 days. Refrigerate after day two.


  • Store leftovers in an airtight container for up to four days. 
Keyword banana bread, chocolate, chocolate banana bread, chocolate chips
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